Butter Naan and methi matar malai (Flat bread with green peas & fenugreek in white sauce)

This is one of our favourite veggie combination when it comes to naan. This is a low fat version of the methi matar malai and it tastes really superb. Methi matar recipe was given by a friend of mine who is good in cooking north Indian dishes. Naan recipe was given by my pachi (ma's youngest sis)
This delectable combination goes for the Event Made for Each Other hosted by Asvadha.

Butter Naan:

Ingredients:
Maida - 3 cups
Milk - 2 tbsp
yogurt - 2 tbsp
oil - 2 tbsp
honey - 1 tbsp
yeast - 2 tsp
sugar - 1 tsp
salt to taste

Method:
In a small cup take ¼ cup lukewarm water and dissolve sugar and yeast. Set aside for 15 minutes till frothy.
In a wide bowl, take maida, oil and salt and mix well to get something like bread crumbs. Now add milk, yogurt, honey and knead to a soft dough. If necessary add only milk and not yogurt. Knead well for 5 minutes. Keep covered in a warm place for 2 hrs. The dough doubles in volume. Knock and punch and knead well again. Make big round balls and keep aside. Dust the ball with flour and roll out into oval shape. Heat a tawa. Meanwhile smear your hand with water, place the naan on the wet hand and place the wet part of the naan on the tawa to fry first. This gives a burnt spots on naan giving the tandoor effect. Smear butter on naan and cook on the other side till the naan puffs up. Serve hot with side dish of your choice!!!

Methi Matar Malai (green peas and fenugreek leaves in white sauce)

Ingredients:
Methi leaves - 1 cup, chopped
fresh/frozen green peas - 1 cup
onion - 1 chopped
oil - 2 tbsp
jeera - ½ tsp
tomatoes - 2 large
low fat milk - 1 cup
sugar - ½ tsp
salt to taste
garam masala powder - 1 tsp
Masala Paste:
onion - 1
green chillies - 4
ginger - 1" piece
garlic - 3 cloves
cashew - 2 tbsp, chopped
poppy seeds - 2 tsp

Method:
Soak cashew and poppy seeds in ¼ cup warm water and leave aside for 15 minutes.
Blend these soaked ingredients with onion, green chillies, ginger, garlic to smooth paste.
Wash methi leaves, add ½ tsp of salt leave aside for 15 minutes and then sqeeze out of water.
Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
Heat a tbsp oil, add jeera and fry till it crackes, add the methi leaves and cook for 5 minutes. Remove and keep aside.
Heat another tbsp of oil in a kadai add chopped onions and fry till golden brown. Add the masala paste and fry well till the raw aroma disappears. Now add the pureed tomatoes, garam masala and fry. Add green peas, fried methi leaves, milk, sugar, salt and ¼ cup water. Cook covered till thick and saucy. Serve hot.